---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Mongolian Lamb
  Categories: Meats, Main dish, Stir-fry
       Yield: 4 servings
  
       1 lb Boneless lamb
            -- leg or shoulder
       3 tb Kikkoman Soy Sauce; divided
       1 tb Cornstarch
       2    Garlic cloves; pressed
   2 1/2 ts Cornstarch
       1 ts Sesame seed; toasted
     1/2 ts Sugar
     1/8 ts -to...
     1/4 ts Crushed red pepper
       2 tb Vegetable oil; divided
       2    Carrots; cut diagonally
            -- in thin slices
       1 bn Green onions
            -- cut into 2-inch lengths
            -- separating whites
            -- from tops
  
   Cut lamb across grain into thin slices.  Combine 1 Tbsp. _each_ soy sauce,
   cornstarch and garlic; stir in lamb.  Let stand 10 minutes.  Meanwhile,
   combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set
   aside.  Heat 1 Tbsp. oil in hot wok or large skillet over high heat.  Add
   lamb and stir-fry 1 minute.  Add lamb and soy sauce mixture; cook and stir
   until sauce boils and thickens.
   
   Source: A PARADE OF CHINESE SPECIALTIES
   Reprinted with the permission of Kikkoman International Inc.
   Electronic format courtesy of Karen Mintzias
  
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